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  • Chicken Biryani

    3 votes
    Chicken Biryani
    Prep: 20 min Cook: 15 min Servings: 6
    by Nancy Miyasaki
    193 recipes
    >
    This is a great Indian dish that I adapted from Cooking Light recipe. They recommend raisins which I leave out. I've also changed the proportions a bit. Our kids universally love this, despite the exotic spices. I generally serve with my Cucumber and Tomato Salad on the side.

    Ingredients

    • 2 tsp canola oil
    • 2 pounds boneless, skinless chicken thighs (or breasts) cut into 1 inch pieces
    • 2 cups onion chopped
    • 1 jalapeno pepper, seeded and minced
    • 2 tsp minced fresh ginger
    • 3 tsp garam masala (bought in a jar in the spice rack at Lucky's--our local grocery store)
    • 1 1/2 tsp ground cumin
    • 1/2 tsp Kosher salt
    • 4 cloves garlic, minced
    • 4 cups chopped plum tomatoes (about 4 tomatoes)
    • 2 cups basmati rice (uncooked)
    • 2 14oz cans chicken broth
    • 1/2 cup chopped fresh cilantro
    • 1/2 cup sliced almonds
    • 8 lime wedges

    Directions

    1. Heat oil in a large nonstick skillet over medium-high. Add chicken and saute 3 min. Add onion and jalapeno, saute 3 min. Add ginger, garam masala, cumin, salt, and garlic, saute 1 min.
    2. Add tomato, rice, and broth, bring to a boil. Cover, and reduce to gentle simmer. Cook approx 15 minutes until rice is tender.
    3. Stir in cilantro and serve with sliced almonds and lime wedges.

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    Reviews

    • John Spottiswood
      John Spottiswood
      This is a simple and delicious recipe. I like it as well or better than the biryanis I've had in many Indian restaurants. If you like a powerful kick, just add more jalapeno!

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